In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.

Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IGE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-α and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.

The aim of this study was to evaluate the anti-inlfammatory effects of glycyrrhiza glabra Linne extract on ulcerative colitis induced by 3% dextran sulfate sodium in mice. The experimental animals were divided into six groups: control(normal), DSS-induced colitis(control), 1㎎/㎏, 10㎎/㎏, and 100㎎/㎏ of glycyrrhiza glabra Linne extract, and 150㎎/㎏5-aminosalicylic acid(5-ASA)(positive control). We evaluated the pathological disease activity index(DAI), change in weight, colon mucosa damage and myeloperoxidase(MPO) in colon mucosa. Treatment with 10㎎/㎏ and 100㎎/㎏ of glycyrrhiza glabra Linne extract led to significant loss of body weight, the decrease of MPO activity and clinical symptoms such as DAI and histological change. In particular, 100㎎/㎏ Glycyrrhiza glabra Linne extract led to markedlygreater improvement than 150㎎/㎏ 5-ASA treatment. These results suggest that glycyrrhiza glabra mediated anti-inflammatory action on colorectal sites may be a useful therapeutic approach to ulcerative colitis.

The objective of this study was to analyze the effects of non-offered meal on waste reduction in foodservice. To this end, the quantity of non-offered meal before and after Quality Improvement(QI) activity was analyzed, and employee satisfaction with foodservice was investigated. Statistical data analyses can be summarized as follows: The daily quantity of non-offered meal decreased significantly after QI(p<0.001)(27.80±3.14㎏ before QI and 7.22±4.17㎏ after QI). Among 7 items related to employee satisfaction, kindness of meal service staffs improved significantly after QI(p<0.05)(4.05±0.74 before QI and 4.21±0.17 after QI). No significant difference was found in the variety of menus, or cooking/seasoning of food, and there seemed to be greater satisfaction with taste of food after QI.

The effect of microwave treatment on Korean ginseng was studied by measuring the changes in moisture, crude lipid, crude ash, crude protein, total dietary fiber and saponin contents, as well as changes in density, color and microstructure. Korean ginseng was treated with 100 or 200 watts of microwaves for 1 or 3 hrs, respectively, followed by drying using an oven at 60℃ for 96 hrs. The moisture contents decreased to 13.12~10.77% from an initial 76.26%. The amounts of lipid and ash were reduced in proportion to the time of microwave treatment and level of microwave power. The amount of protein in ginseng after microwave treatment did not significantly change. The amount of total dietary fiber increased after microwave treatment and the color of dried ginseng became dark. The amounts ofginsenoside-Rb1, Rb2+Rb3, Rc, Rd, Re, Rf, Rg1, Rg2+Rh1 and Rg3 were reduced after treatment with 100 watts of microwave radiation for 1 and 3. The amounts ofginsenoside-Rb1, Rd, Re, Rf, Rg1, Rg2+Rh1 and Rg3 after treatment with 200 watts of microwave radiation for 1 and 3 hr also reduced. On the other hand, the amounts ofginsenoside-Rb2+Rb3 and Rc after treatment of ginseng with 200 watts of microwave radiation for 1 and 3 hrs were increased.

This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness, and agitation on the production of protease by Rhizopus sp. ZB9, isolated from Korean Nuruk, during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the proteolytic activity of each koji was tested. The temperature range suitable for the production of protease was 28~32℃. Based on the protease and color, 60 hours of cultivation at 28℃ was shown to produce optimum results. The production of protease increased in proportion to the increase in water content of steamed rice from 25% to 35%. An increase in koji-thickness induced no adverse effects on the production of protease, and agitation during cultivation showed beneficial effects.

The objective of this study was to assess improvements caused by silk sericin extract in blood glucose and lipid concentrations in the sera of streptozotocin(STZ, 55㎎/㎏B.W., I.P. injection)-induced diabetic rats fed on experimental diets for 5 weeks. Serum concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, triglyceride(TG) and phospholipids(PL) were remarkably higher in the diabetic group(group BSW) and STZ(I.P.)-plus-silk sericin extract group(group ESS) than in the control group(group CG, basal diet-plus-water). However, the serum concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, TG and PL were lower in the ESS group than in the BSW group, whereas the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration in the ESS group were higher than in the BSW group. The activities of alkaline phosphatase(ALP) and aminotransferase(AST, ALT) in serum were lower in the ESS group than in the diabetic BSW group. The results shown above suggested that silk sericin extract effectively improves blood glucose and lipid concentrations in the sera of STZ-induced diabetic rats.

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formuiation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, balung loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optirnal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantIy higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemiaellulase contents increased, harness and fractumbility decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

Acorns have been used as a traditional remed as well as food source. However, few studies on their immunomodulating effects have been reported. In this study, the combined immunomodulative effect。of a water extract of acorns was tested on seven to eight weeks old mice (baIb/c). The mice were fed ad libitum on a chow diet, and a water extract of the plant mixture was orally administered every other day for four weeks at two different concentrations (50 and 500mg/kg B. W.). The production of cytokine (lL-lβ, IL-6, IL-2, lL-10, IFN－r）, secreted by macrophages stimulated with LPS or not, detected by ELISA assay using cytokine kit. After 48 h of incubation with mitogen (ConA or LPS) ex vivo study showed that cytokine (IL-lβ, IL-6, IL-2, IL-10, IFN－r） was detected in both of the 50 and 500 mg/kg B. W. supplementation groups with LPS stimulation. The results of this study may suggest that supplementation with acom water extract increase immune function by regulating cytokine Production capacity by activated macrophages.